Bourbon Cookies

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These Bourbon Cookies are so delicious! They are filled with brown butter, pecans and chocolate chips (and of course bourbon) and they are the perfect sweet and salty treat with a crunch in every bite! They are the perfect pairing for any holiday, party, special occasion or just an excuse for a delightful treat!

I was asked to come up with a dessert to serve at a bourbon tasting, and I couldn’t think of anything better. These bourbon cookies are the perfect combination of soft and chewy with a crunch of pecan in every bite and just the right amount of bourbon flavor.

Cookies have always been my favorite dessert, so finding a new cookie recipe that is THIS good is so exciting for me!

Bourbon Cookie Ingredients:

  • Pecan halves
  • Unsalted butter
  • All-purpose flour
  • Salt
  • Cinnamon
  • Baking soda
  • Baking powder
  • Dark brown sugar
  • Granulated sugar
  • Bourbon
  • Large eggs
  • Dark chocolate chips
  • Flaky sea salt

Browning Butter:

I love brown butter recipes! Brown butter gives these cookies such a rich flavor. It really is the perfect taste alongside the pecans, bourbon and chocolate. 

Melt the butter in a sauce pot and continue to cook and stir it often. The butter will look foamy on top and start to make a soft popping noise. It will turn a nice amber color and have a slight nutty smell and little brown bits will form on the bottom. See the picture below to show the finished product. Remove it from heat immediately after this happens and pour it into a heat safe bowl. Be sure to watch it closely so that you don’t burn it!

I have an amazing Brown Butter Apple Blondie recipe that I’ll share soon so everyone can have it ready before fall!

Chilling the Bourbon Cookie Dough:

It’s important that you chill the dough for at least 4 hours before scooping and baking the cookies. You’ll see when you’ve mixed everything together that the dough is quite runny, unlike your typical cookie dough. This is due to the extra liquid ingredients including the bourbon and melted brown butter in the recipe.

Chilling the dough allows it to solidify before baking. When the dough is solid it bakes perfectly, without flattening and spreading. It will stay nice and thick in a perfect circle, assuming you’ve used a cookie scoop to form them.

Between the roasting of the pecans, browning the butter and then chilling the dough – this recipe definitely requires a little more patience and time compared to some other cookie recipes. However, I promise you will not be disappointed that you took the time to bake these delicious treats!

Bourbon Pecan Chocolate Chip Cookies
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Bourbon Pecan Chocolate Chip Cookies

Recipe by Anna TymoszczukCourse: DessertCuisine: American
Servings

24

servings
Prep time

30

minutes
Cooking time

10

minutes

These delicious brown butter bourbon pecan chocolate chip cookies will be the hit at any holiday or event! They are the perfect mixture of sweet and salty with a crunch of pecan in every bite and. Just the right amount of booze to compliment the flavor perfectly!

Ingredients

  • Buttered Pecans:

  • 1 and 1/2 cups (170 grams) pecan halves, finely chopped

  • 1 and 1/2 tablespoons (24 grams) unsalted butter

  • Brown Butter Bourbon Pecan Chocolate Chip Cookies:

  • 2 sticks unsalted butter (226 grams), melted until browned

  • 2 and 1/2 cups (300 grams) all-purpose flour

  • 1 teaspoon (5 grams) salt

  • 1/2 teaspoon (1 gram) ground cinnamon

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup (213 grams) dark brown sugar, packed

  • 1/2 cup (99 grams) granulated sugar

  • 2 teaspoons (8 grams) vanilla extract

  • 3 Tablespoons (42 grams) bourbon

  • 2 large eggs, at room temperature

  • 8 ounces dark chocolate chips

  • 24 pecan halves, for decoration, optional

  • 1 Tablespoon flaky sea salt, optional

Directions

  • Buttered Pecans:
  • Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
  • Browning the Butter:
  • In a saucepan, over medium heat, melt the butter. Continue to cook the butter stirring occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom with a nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
  • Brown Butter Bourbon Pecan Chocolate Chip Cookies:
  • In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 minutes.
  • Add in the vanilla and bourbon and beat until combined.
  • Add in the eggs, one at a time, beating just until combined after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
  • Cover bowl and refrigerate for 4 hours.
  • Baking the Cookies:
  • Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
  • Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
  • Firmly press a pecan half on top of each ball of cookie dough.
  • Bake, one tray at a time, in a preheated oven for 10 minutes, or until golden brown.
  • Sprinkle the warm cookies with sea salt.
  • Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.
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